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Showing 1 to 13 of 13 for “"Alcoholic fermentation"”.
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ΙΧΝΟΣΤΟΙΧΕΙΑ ΚΑΙ ΑΦΟΜΟΙΟΥΜΕΝΑ ΑΠΟ ΤΗ ΖΥΜΗ ΣΤΟΙΧΕΙΑ ΕΛΛΗΝΙΚΩΝ ΖΑΧΑΡΟΥΧΩΝ ΠΡΩΤΩΝ ΥΛΩΝ ΚΑΙ ΜΕΛΕΤΗ ΤΗΣ ΕΠΙΔΡΑΣΗΣ ΤΟΥΣ ΣΤΗΝ ΑΛΚΟΟΛΙΚΗ ΖΥΜΩΣΗ ...
… YEAST ELEMENTS) ON THE KINETIC PARAMETERS OF ALCOHOLIC FERMENTATION WAS STUDIED. SUGAR EXTRACTS OF CURRANTS, MOLASSES AND DRIED FIGS WERE USED AS THE FERMENTATION SUBSTRATE. IT WAS FOUND THAT THE ABOVE RAW MATERIALS SHOW SIGNIFICANTDIFFERENCES IN FERMENTATION RATE AND ETHANOL PRODUCTION. MODEL …
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Strategies for Increasing the Release of Pigments in Red Wine
… They are extracted from grape skins during alcoholic fermentation. This work compares the effects of three parameters: berry integrity, enzyme addition, and fermentation temperature, on phenolic compound extraction (total phenol, tannin and anthocyanin) during the production of Paso Robles’ …
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Indoor Air Monitoring of Ethanol and Benzene in a Pilot Winery Using Active Sampling
… during four different wine-making activities: fermentation, fermentation with Brix content testing, post-alcoholic fermentation pressing, and storage/finishing. Average workroom benzene concentrations ranged from 0.05 to 0.12 mg/m<sup>3</sup>. Ethanol concentrations in the winery workroom …
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THE APPLE SCAB DILEMMA: FROM STRATEGIES TO COPE WITH Venturia inaequalis DAMAGES TO THE RISK OF THE EMERGING PATHOGEN Venturia asperata ON RESISTANT APPLE CULTIVARS
… valorization, we characterized both the alcoholic fermentation process, and the composition of cider made from scab-affected apples, comparing them to cider from healthy fruits. Furthermore, we characterized the apple skin microbiota using a metabarcoding approach, which provided …
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Identification of yeast genes involved in sauvignon blanc aroma development
… are synthesized and released by the yeast during alcoholic fermentation from non-aromatic precursors. The aim of this work was to elucidate the underlying genetics of volatile thiol synthesis in yeast (Saccharomyces cerevisiae) during alcoholic fermentation of grape juice. A gene-deletion strategy …
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Estrategias de uso de Saccharomyces cerevisiae en fermentaciones aeróbicas
… This increase in sugars results, through the fermentation process itself, in an increase in the concentration of ethanol, and therefore in an increase in the alcohol content of the wine. It is estimated that since 1980 commercial wines have increased their alcohol content by 1% every decade. …
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Metabolic engineering of industrial yeast strains to minimize the production of ethyl carbamate in grape and Sake wine
During alcoholic fermentation Saccharomyces cerevisiae metabolizes L-arginine to ornithine and urea. S. cerevisiae can metabolize urea through the action of urea amidolyase, encoded by the DUR1,2 gene; however, DUR1,2 is subject to nitrogen catabolite repression (NCR) in the presence of high …
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Management of wine aroma using biotechnical tools
… may originate from grapes, emerge during fermentation, or evolve during aging. Among them, yeast-derived VOCs present a particular appeal for the wine industry as they are linked to pleasant fruity and floral scents and characterize the aroma of young wines. These compounds are formed as a …
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Bioprospecting the Regional Diversity of Australian Wine Microbiota
… of the grape surface can be transferred into the fermentation environment. While the yeast Saccharomyces cerevisiae is the main driver of alcoholic fermentation during wine production, it has become apparent that other grape and cellarderived microbes can have a significant impact on fermentation …
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Role of metal ions in fermentative metabolism of yeast
… (both synthetic and complex) and industrial fermentation media (molasses and malt wort) in order to investigate influences of K<sup>+</sup>, Mg<sup>2+</sup>, Ca<sup>2+</sup> and Zn<sup>2+</sup> on ethanol production by several strains of the yeast species, <i>Saccharomyces cerevisiae</i> and …
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Selección de levaduras no-Saccharomyces para la elaboración de vinos tintos de calidad
The spontaneous alcoholic fermentation of wine is a microbial process resulting from the sequential action of different non-Saccharomyces and Saccharomyces yeasts. The use of selected cultures of S. cerevisiae in fermentations is a widespread practice in the oenological industry that has …
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YEAST DERIVATIVES FOR PRECISION OENOLOGY: EMERGING AND SUSTAINABLE APPLICATION FOR WINE PRODUCTION (WINNY)
… modern oenology, being used as tools to enhance fermentation kinetics, improve wine stability, and modulate sensory properties. Despite their increasing application, the mechanisms underlying their action remain only partially understood, and their use in winemaking is often based on empirical …